Originating out of Fuzhou in China’s southeast during the Qing dynasty, the Taiwanese version of Fo Tiao Qiang is a variation on the original theme. A somewhat more relaxed take, the Taiwanese version includes stir fried scallion, garlic and onion shallot, and is seasoned with soy sauce and ground white pepper. With the option to go fancy or simple, depending on available ingredients, Fo tiao qiang affords the chef substantial creative license. Typically, the main ingredients for a Taiwanese style Fo Tiao Qiang are: Fried pork ribs, rehydrated dried sea cucumber, taro, soaked dried bamboo shoots, soaked dried scallops, mushrooms, quail eggs, and chestnuts. Ingredients must be prepared, through rehydration or soaking, then deep fried or boiled separately, before mixing into the soup to stew. Fo tiao qiang is a classic dish that you’ll find on the banquet table of every family’s Chinese New Year celebrations.
Update: November 15, 2022
